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Makes

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Ingredients

2/3 cup apricot preserves

1/2 cup Italian salad dressing

2 tablespoons Dijon mustard

4 boneless pork loin chops (1 inch thick and 6 ounces each)

Directions

In a small bowl, combine the preserves, dressing and mustard. Pour 3/4 cup marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.

Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let stand for 5 minutes before serving.

My Review

I prepared these delicious pork chops tonight. I used sugar free apricot preserves as the only substitution to the recipe. We will be having this recipe again. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home.

SarahKerr

Oct 24, 2014

I used peach preserves instead of apricot because I picked up the wrong jar by accident. It was a happy mistake because it turned out great! I used it on country style ribs and my husband really enjoyed them.

JeanneG48

Jun 4, 2014

Made these pork chops last night. They are awesome. My daughter who is a very picky eater loved them. Everyone had seconds, glad i doubled the recipe. i used sugar free preserves, that's what i had on hand.

mamaknowsbest

Sep 18, 2013

These few simple ingredients make a power house glaze! The vibrant taste of the glaze is spectacular. Perfect combination of flavors, my son liked extra 'glaze' on his. We used two pork tenderloins. This is a new favorite!!!

redmonc1

Apr 2, 2013

Very easy and good. Quick to put together the night before. I will make it again.

Margaretleet

Mar 31, 2012

If you add the ingredients together for the marinade you will end up with more than 3/4 cup. After measuring 3/4 cup for the chops to marinade in, reserve the rest of it to baste the chops when grilling. Directions are right on. There will be some sauce left.

I would like to try this recipe but bake the chops instead of grill. Would someone please suggest the temperature and time and covered or not. No matter how many pork chop recipes I try, they never turn out as moist as I would like. Thanks

ButterbeansMom

Mar 28, 2012

Good and easy. Mommalee, it says earlier in the recipe to keep back part of the marinade and refrigerate it. That's the marinade that's used to baste the meat, not the part that was in the bag marinating the raw meat. Not confusing to me at all, and a common practice.